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ENCYCLOPEDIA OF PRACTICAL HORTICULTURE 



and add the grated rind and Juice of half 

 a lemon, sweeten to taste and stir in a 

 trace of nutmeg. Fold in the stilly beaten 

 whites of four eggs, and put the dish on 

 ice. Serve with whipped or plain cream. 



Appk's Fried With Onions 



Peel onions and slice. Fry in fat until 

 a rich grown; drain on soft brown paper. 

 Fry unpared quarters of apple in the fat 

 left from the onions. Arrange apples in 

 a border on a platter; fill center with the 

 fried onions, and serve hot. 



Fried Apples 



Quarter and core five apples without 

 paring. Put into a frying pan one cup of 

 sugar, one tablespoon of butter and three 

 tablespoons of water. Let this melt and 

 lay in the apples with the skin up. Cover 

 and fry slowly until brown. 



Apple Fritters 



One cup of sweet milk, one egg, one 

 teaspoon of baking powder, one-fourth 

 teaspoon of salt, one half cup of chopped 

 apples; flour to make a batter stiff 

 enough to drop heavily from the spoon. 

 Fry in deep fat. 



Frosted Apples 



Pare and core ten large apples. Cover 

 ■with one pint of water and three table- 

 spoons of sugar; simmer until tender. 

 Remove from the syrup and drain. Wash 

 the parings and let simmer with a little 

 water for one-half an hour. Beat the 

 white of one egg to stiff froth and add 

 one tablespoon of sugar. Coat the top of 

 the apples lightly with the meringue and 

 place in a cool oven to dry. Strain the 

 juice from the parings, add two table- 

 spoons of sugar, return to the fire and let 

 boil for five minutes; add a few drops of 

 lemon and a little nutmeg, cool and pour 

 around the apples. 



Apple Gelatin 



Cover one-half box of gelatin with half 

 a cup of cold water and let stand for half 

 an hour. Pare, core and quarter 6 tart 

 apples, add the thin, yellow rind of half 

 a lemon, cover with sweet cider, or water, 

 boil and press through a sieve; add one 

 cup of sugar and juice of one lemon. 

 Pour over the gelatin, mix, turn into a 



mold and let harden. Serve with cream 

 or cider sauce. 



Ginger Apples 



Pare and core some good apples. Green- 

 ings or Pippins. Pill the cavity in the 

 center of each apple with a spoonful of 

 chopped preserved ginger. Stand them 

 in your baking dish (not tin) and pour 

 over them a syrup made either of sugar 

 and water flavored with lemon, and with 

 a piece of dried ginger cooked in it, or if 

 there is enough ginger syrup, this may 

 be used with the addition of a little water. 

 Bake until soft and transparent, but not 

 broken, basting occasionally with the 

 syrup. Serve hot or cold, with a little 

 whipped cream garnished with some 

 pieces of ginger. 



Garnish for Koast Goose 

 Cook rings of apples clear in syrup. 

 Drain, place a stewed prune in the center 

 of each and sprinkle with chopped pista- 

 chio nuts. Arrange around the platter 

 and place the goose in the center. 



German Apple Cup 



Core fine-grained apples, pare except 

 one ring around the center. Cut celery 

 hearts fine; mix with mayonnaise dress- 

 ing, to which a little salt, pepper and 

 half the bulk of whipped cream has been 

 added. Fill the cavities of the apples 

 and round up a little. Set on heart- 

 shaped lettuce leaves. If the apples must 

 stand after being pared, rub lightly with 

 a cut lemon to prevent discoloration. 



Apple Goodie 



Cut apples in balls with a vegetable 

 scoop and cook until tender in a little 

 syrup, to which a little lemon juice has 

 been added. Toast slices of bread or stale 

 cake; dip in milk, to which a little salt 

 and butter have been added. Pile apple 

 balls on slices of bread or cake, with five 

 or six blanched almonds; add bits of any 

 kind of jelly or marmalade. Serve with 

 plain cream. 



Glazed Apples With Spiced Pnines 



Choose large apples of uniform size; 

 pare, core and cook until tender in syrup. 

 Remove to a platter. Boil the syrup 

 down to a jelly and pour over the apples. 



